I have always loved Brussel Sprouts but never really thought of them as a salad. This was a fun recipe that was different and yet so yummy. Pomegranates are almost gone for the season, so hurry and make this. To make it in the summer just use the dried cranberries.
Shaved Brussel Sprout Salad
DRESSING
½ Cup Olive Oil
2 Tablespoons Lemon Juice
¼ Cup Apple Cider Vinegar
2 Tablespoon Maple Syrup or Honey
1 teaspoon Dry Mustard or 2 teaspoon Dijon Mustard
1 teaspoon minced Garlic
½ teaspoon Salt
¼ teaspoon Black pepper
SALAD
1-pound Brussel Sprouts
1 large Honeycrisp, or Gala Apple
1 Tablespoon Lemon Juice
½ Cup Dried Cranberries or Pomegranate Arils (seeds)
½ Cup Sunflower Seeds, OR chopped Walnuts OR Pine Nuts
1/3 Cup shaved Parmesan Cheese or Feta Cheese
Make the dressing by adding all the dressing ingredients into a blender. Process until smooth and combined. Set aside.
Prepare the Brussel Sprouts by trimming the ends and removing the loose leaves, then rinse. Using a food processor with the slicing attachment, process into thin slices. (Or you cut into thin slices with a knife.)
Chop the Unpeeled apple into desired bite-sizes and coat with lemon juice to prevent browning.
In a large bowl, add the Brussel Sprouts, Apples, and Dressing. Toss to combine. Let refrigerate for at least an hour, the dressing will soften the Brussel Sprouts a bit.
Add the cranberries, sunflower seeds and toss to combine.
Add cheese to the top and serve.
Gluten Free as is, to make Dairy Free or Vegan just leave off the cheese.
If you are NOT Vegan, you can also add some crispy diced bacon just before serving.
Jan@DairyKeen.com